Fajitas

Mix all the ingredients in a sauce pan and simmer for 15 minutes. Let cool and place in the refrigerator until you plan to use. To use, pour marinade over chicken and/or steak and let stand six hours or overnight in the refrigerator. Grill meat until tender and juicy. Slice meat into 1/8" to 1/4" slices. In a skillet, fry sliced onions and green peppers in a small amount of oil until tender. Mix vegetables with meat and serve on soft flour tortilla shells. You can also boil (or steam) 1/2 lb. of shrimp and toss in with the mixture. Do not marinade the shrimp or cook it on the grill, the marinade will overpower the delicate flavor of the shrimp. Make some fresh salsa, guacamole, pico de gallo, and refried beans to put on top of your fajita.